Puto Special

Puto Special
Cuisine: Filipino
Makes 3 dozens
  • 2 ½ cups All Purpose Flour
  • 2 ½ cups Cake Flour
  • 4 tbsp. Baking Powder
  • 2 ½ cups Sugar
  • 4 Large Eggs
  • ½ cup Butter
  • 3 cups Evaporated Milk
  • 1 cup Water
  • 2 teaspoon Vanilla
  • 1 teaspoon Lemon Extract
  • Toppings:
  • Cheese (grated)
  • Salted Egg (chopped)
  • Bacon (crushed)
  • Latik
  • Adobo flakes
  1. Pour water until ¾ of the bottom part of the steamer. Bring water to boil while you work on the batter.
  2. Sift together the first three dry ingredients; all-purpose flour, cake flour and baking powder. Add in the sugar and mix well. Set aside.
  3. In a separate bowl, beat the eggs and add the melted butter slowly. Add in all the wet ingredients; milk, water, vanilla and lemon extract. Mix thoroughly until well combined.
  4. Now, you can mix together the wet and dry ingredients. Slowly add the dry ingredients to the wet ingredients while whisking continuously but gently. Do not over mix the batter.
  5. Pour in the batter to the puto mold, fill until ¾ of the mold and top with the toppings of your choice.
  6. Place the puto molds in the steamer. Do not over crowd so that the puto will cook evenly. Place cheese cloth in between the layers of the steamer to prevent the puto from getting wet.
  7. Cook the puto on high for 15 minutes. Remove from heat and let it cool before removing puto from the mold.
  8. Serve as is or with dinuguan or hot chocolate or coffee.
Nutrition Information


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